Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.

Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined...

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Main Authors: S.S., Noor Soffalina, Selamat, Jinap, Saari, Nazamid, Sheikh Abdul Hamid, Nazimah
Format: Article
Language:English
Published: Wiley-Blackwell 2009
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author S.S., Noor Soffalina
Selamat, Jinap
Saari, Nazamid
Sheikh Abdul Hamid, Nazimah
author_facet S.S., Noor Soffalina
Selamat, Jinap
Saari, Nazamid
Sheikh Abdul Hamid, Nazimah
author_sort S.S., Noor Soffalina
collection UPM
description Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined effect of polyphenol and pH on the flavour precursors during cocoa roasting at 120 °C for 45 min using a lipidic model system. Polyphenol was added at 40, 80 and 120 g kg−1 and pH was adjusted to 4.5, 6 and 7.5. The response surface methodology revealed that a lower concentration of amino acids and reducing sugars was obtained at higher polyphenol concentration (120 g kg−1) and lower pH value (4.5). Based on the constraints set, the best polyphenol concentration of 43–58 g kg−1 and pH of 7.0–7.5 was found to be optimum for the formation of flavour precursors in this lipidic model study.
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spelling upm.eprints-142942013-07-24T06:58:31Z http://psasir.upm.edu.my/id/eprint/14294/ Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. S.S., Noor Soffalina Selamat, Jinap Saari, Nazamid Sheikh Abdul Hamid, Nazimah Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined effect of polyphenol and pH on the flavour precursors during cocoa roasting at 120 °C for 45 min using a lipidic model system. Polyphenol was added at 40, 80 and 120 g kg−1 and pH was adjusted to 4.5, 6 and 7.5. The response surface methodology revealed that a lower concentration of amino acids and reducing sugars was obtained at higher polyphenol concentration (120 g kg−1) and lower pH value (4.5). Based on the constraints set, the best polyphenol concentration of 43–58 g kg−1 and pH of 7.0–7.5 was found to be optimum for the formation of flavour precursors in this lipidic model study. Wiley-Blackwell 2009 Article PeerReviewed S.S., Noor Soffalina and Selamat, Jinap and Saari, Nazamid and Sheikh Abdul Hamid, Nazimah (2009) Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science and Technology, 44 (1). pp. 168-180. ISSN 0950-5423 10.1111/j.1365-2621.2008.01711.x English
spellingShingle S.S., Noor Soffalina
Selamat, Jinap
Saari, Nazamid
Sheikh Abdul Hamid, Nazimah
Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title_full Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title_fullStr Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title_full_unstemmed Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title_short Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.
title_sort effect of polyphenol and ph on cocoa maillard related flavour precursors in a lipidic model system
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